1 tablespoons (15 milliliters) red Thai curry paste
225 grams mussels
225 grams clams
1 can coconut milk
1 cup (250 milliliters) fish stock (or clam juice)
3 tablespoons (45 milliliters) butter
6 tablespoons (90 milliliters) flour
1 lime, juice only
1 teaspoon (5 milliliters) fish sauce
1 teaspoon (5 milliliters) Sriracha sauce
6 medium prawns, tails removed
12 small potatoes, par boiled and quartered
Salt and pepper
1/3 cup (75 milliliters) fresh cilantro, chopped (both leaves and root)
Oil a heated wok and kaffir lime leaf, add onions, garlic, ginger, and sauté until soft. Add curry paste and stir. Add mussels, clams, coconut milk and fish stock. Cover wok with a lid to allow mussels and clams to steam for five to seven minutes until they open. Remove the mussels and clams from the cooking liquid and set aside. Remove lime leaves from the sauce.
Put butter and flour in a saucepan and whisk vigorously. When it starts to bubble, lower heat and add a ladle full of the curry broth. Whisk and keep adding liquid until you get the chowder consistency you want. Add lime juice, fish sauce, Sriracha and steamed mussel and clam meat. Discard the shells. Add cooked potatoes and prawns. Season with salt and pepper. Stir together and cook for four minutes until prawns are pink and cooked through.
Finish with chopped cilantro. Ladle into a bowl and drizzle with oil.
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